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White Chocolate Almond Raspberry Cake


White Chocolate Almond Raspberry Cake




For the Almond Cake:

2 and 1/2 glasses cake flour, filtered (315 grams)

3 teaspoons heating powder


1/2 teaspoon preparing soda

3/4 teaspoon salt

1 container (227 grams) unsalted butter, at room temperature

1 and 1/2 mugs (298 grams) granulated sugar

6 expansive egg whites, at room temperature, softly beaten until foamy


1 teaspoon vanilla extract

2 teaspoons almond extract

3/4 container (170 grams) entire drain, at room temperature

2/3 container (152 grams) acrid cream, at room temperature

For the White Chocolate Amaretto Buttercream Frosting:


1 container (227g) unsalted butter, at room temperature

2 and 1/2 mugs (283g/10 ounces) confectioners’ sugar, sifted

1/4 teaspoon salt

1 Tablespoon overwhelming cream

1 and 1/2 Tablespoons amaretto liqueur


1 teaspoon almond extract

6 ounces (170g) quality white chocolate, softened and cooled for 10 minutes

Assembly and Garnish:

1 glass raspberry preserves

1 container new raspberries

1 container daintily cut almonds


For the Almond Cake:

Preheat stove to 350 degrees (F). Liberally oil the foot and sides of two 9-inch circular cake dish; line with material paper rounds and set aside until needed.

In a expansive blending bowl, filter together the cake flour, heating powder, preparing pop, and salt; set aside.

In the bowl of a stand blender fitted with the paddle connection, or in a huge bowl employing a handheld electric blender, beat the butter on medium-high speed until smooth and velvety,


approximately 1 minute.

Gradually include within the sugar.Once all of the sugar has been included, beat on tall speed for 2 minutes.

Reduce the speed to moo and include within the egg whites, a small bit at a time, beating well after each expansion, and scratching down the sides and foot of the bowl as needed.

In a gushed measuring container, combine the vanilla extricate, almond extricate, drain, and acrid cream. Blend until equally combined.

On moo speed, include the flour

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